Indian Cabbage Patties

• 2 dried red chiles, stemmed and seeded
• 1 cup fresh grated coconut
• 1 cup rice flour
• 1/2 cup gram flour (chickpea flour)
• 1 tablespoon tamarind, or as needed
• 4 tablespoons coriander seeds
• 1 tablespoon skinned split black lentils (urad dal)
• 1 tablespoon asafoetida powder
• 1 medium head cabbage, shredded
• 1 pinch salt to taste
• 1 pinch white sugar, or to taste
• oil for frying

1. Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
2. Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
3. Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
4. Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
5. Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

red chiles, coconut, rice flour, gram flour, tamarind, coriander seeds, black lentils, asafoetida powder, head cabbage, salt, white sugar, oil

Taken from www.allrecipes.com/recipe/265229/indian-cabbage-patties/ (may not work)